Braised beef in Brunello di Montalcino
A recipe that brings together two of the chief representatives of Tuscan food: wine and beef.
Ingredients for 6 persons
- 2 kg (4.4 lb) beef
- 6 cl olive oil
- white pepper
- 1 teaspoon of crushed fresh parsley
For the marinade
- 2 onions
- 120 g (0.26 lb) carrots
- 130 g (o.28 lb) celery
- 1 laurel leaf
- 15 peppercorns
- 1 clove of garlic
- 1 bottle of Brunello di Montalcino
Slice thinly onions and carrots, previously washed, and chop the celery into small pieces. Place the meat into an oven-proof dish with onions, carrots, celery, laurel leaf, peppercorns, garlic and the red wine. Marinate beef, chilled, for about 24 hours.
Drain beef in a colander set over a large bowl, reserving marinade.
Make it brown everywhere in a casserole with some olive oil and season with 1 teaspoon salt and 1/2 teaspoon white pepper.
Put oven rack in middle position and preheat oven to 180° C (356° F), cover the casserole and place into the oven. Cook the beef for 2 hours and a half. Once ready, put the meat onto a platter and keep it warm; sift the cooking bottom and bring it to a boil, seasoning with salt and pepper.
Slice the beef, spread it with the sauce and crushed parsley and serve.
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